Fig. 1
Changes in composition of perfluorinated compounds in crab meat and boiled water after steaming. Values with different letters indicate a statistically significant difference (p < 0.05). RCM: Raw crab meat; SCM: steamed crab meat; DW: distilled water; WAS: distilled water after steaming with crab; PFOA: perfluorooctanoic acid; PFOS: perfluorooctane sulfonate; PFBA: perfluorobutanoic acid; PFPeA: perfluorpentanoic acid; PFHxA: perfluorhexanoic acid; PFHpA: perfluorheptanoic acid; PFNA: perfluorononanoic acid; PFDA: perfluorodecanoic acid; PFUnDA: perfluoroundecanoic acid; PFDoDA: perfluorododecanoic acid; PFTrDA: perfluorotridecanoic acid; PFTeDA: perfluorotetradecanoic acid; PFBS: perfluorobutane sulfonate; PFHxS: perfluorohexane sulfonate; L-PFHpS: sodium perfluoro-1 heptanesulfonate; PFDS: perfluorodecane sulfonate; PFOSA: perfluorooctane sulfonamide; MePFOSAA: methylperfluoro-1 octanesulfonamido acetic acid; EtPFOSAA: ethyl-perfluoro-1 octanesulfonamido acetic acid